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/ck/ - Food & Cooking

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File: 74 KB, 780x520, d5cf6e3a-0f51-4cfc-b350-a3eea4865694849abaaf48baebdad7_23101485_1658288410898787_7359534999814537216_n.jpg [View same] [iqdb] [saucenao] [google]
17775417 No.17775417 [Reply] [Original]

What's your opinion on authentic/regional Mexican food?
Any dishes in particular that you like?

>> No.17775465

Why does it seem like 90% of the discussion about Mexican food revolves around street food/antojitos?

>> No.17775492

>>17775417
What is this dish?
I want to get into making Mexican food outside of the usual tacos/burritos/tamales.

>> No.17775498 [DELETED] 

>>17775417
What is that in the pic?

>> No.17775508

>>17775465
It's what folks mostly eat in the US. It's why it's very northern Mexico biased too.

>>17775417
I've mostly had my regional version of Mexican food (Sonoran) but have had a few times this one Monterrey goat dish where they basically spatchcock a kid near a mesquite fire. Was great.

Love trying new things in general.

>> No.17775510

>>17775492
>>17775498
Mole blanco

>> No.17775515

>>17775417
I dislike the terms "authentic" and "regional" because they sound like something an irritating person would say to damm perfectly good food with faint praise

>>17775492
looks like mole blanco to me famalam

>> No.17775518

>>17775508
Where I live it's mostly Southern Mexicans and it's still very antojito heavy
All I can think of is that it's meant for construction worker guys to get some quick cheap-ish food rather than sit down meals that their wives would make

>> No.17775519
File: 57 KB, 700x464, Chile-en-Nogada.jpg [View same] [iqdb] [saucenao] [google]
17775519

>>17775417
Chile Nogada is God tier food

>> No.17775522

mexican horchata is the best horchata

>> No.17775523

>>17775515
If I don't specify that, then people will be like "hurr taco bell"

>> No.17775535

>>17775518
I wonder what this definition of authentic is. Because I had my ex who would make a lot of homestyle dishes, but I wasn't really considering that for OP. It wasn't moles which is what he posted and assumed they were talking about.

>> No.17775635

>>17775535
Originated in Mexico would be my definition

>> No.17775839

>>17775515
Regional means something in Mexico though because it's a big country with everything from blazing deserts to tropical rainforest and lots of coastline on two different oceans...even specific things like seafood dishes have very different regional treatments. Authentic is a little more problematic since there's a ton of French and other European influence that's been mingled with mesoamerican native foods, and even then those are from different cultures and span many centuries and existed before Mexico was even a concept.

>> No.17775850

>>17775417
Looks like it'll give me greasy shits desu

>> No.17775895

Oaxacan black mole is amazing if you want something rich and complex, seafood prepared al mojo de ajo can be very simple (baja style tends to be more simple and fresh/light) and is delicious with fish, shrimp, lobster, abalone...

https://www.mexicoinmykitchen.com/filete-de-pescado-al-mojo-de-ajo/

>> No.17775930

>>17775850
If anything it would give you less shits, it's made out of nuts rather than dairy

>> No.17775952

Mexican food cool, enchilada sauce is my fav, could drink liek soup.

>> No.17775956

Is al pastor often seasoned with cinnamon?
I had an al pastor taco the other day and it was delicious, its coating had a taste of cinnamon or maybe allspice

>> No.17776091

>>17775895
I wish more restautants in the US had moles other than Poblano

>> No.17776301

>>17775956
Yes, "al pastor" means shepherd style and is a mexicanized version of the shawarma that middle eastern immigrants brought to Mexico .

The cinnamon (canela) they use is different than typical non-mexican cinnamon (cassia) used in cookies and pies and such, and is milder with more of a clove and floral flavor.

>> No.17776308

>>17775417
wawa breakfast burrito

>> No.17776480

>>17776301
Is the dessert one called "Ceylon Cinnamon"?

>> No.17776514
File: 3.01 MB, 3212x3024, pozole.jpg [View same] [iqdb] [saucenao] [google]
17776514

>>17775417
My favourite is pozole. The ceremonial long pork version is my favorite, followed by the non-traditional pork alternative.

>> No.17776519

>>17775417
Enchiladas potosinas, huaraches and birria tacos are all kino. Of course I'm biased since I am Mexican myself.

>> No.17776658
File: 514 KB, 640x422, tenor.png [View same] [iqdb] [saucenao] [google]
17776658

>>17776514
>long pork

>> No.17776709

>>17775519
>Chile Nogada
chile nomamas lol

>> No.17776923

>>17776519
I love huaraches and tlacoyos

>> No.17777557

>>17775417
Fish flautas

>> No.17777567

>>17775839
But that goes without saying, any large country is going to have regional variations. If you want to say oaxacan food or something, just say oaxacan food. "Regional (country) food" makes it sound like some shitty midwest ameriburger fast casual restaurant trying to appeal to pseudo bougie karens who want to think that their period vintage 1994 chicken panini with sun dried tomatoes from the drive-thru is some kind of sophisticated gastronomic safari. Maybe I'm just being irrational but it's like fingernails on a chalk board

>> No.17777636

>>17777567
>I'm just being irrational

All that verbiage just to get out that one nugget of truth

>> No.17778727

Why doesn't Mexican cuisine make much use of vegetables?
It would be a 10/10 cuisine if it featured more vegetables like Chinese does

>> No.17779453

>>17778727
Vegetables suck.
Tomatoes, chiles, and potatoes are the only good vegetables and they aren't even actual vegetables.

>> No.17780157

>>17775952
based

>> No.17780201

>>17779453
>not liking broccoli and bok choy

>> No.17780284

>>17780201
Livestock eat livestock food.

>> No.17780476

Tacos de carne enchilada de great

>> No.17780939

Ceviche tostadas are god tier

>> No.17781021
File: 119 KB, 800x800, 3246588064.jpg [View same] [iqdb] [saucenao] [google]
17781021

>>17775417
there's nothing like mom's homemade rice and beans. there's not a single mexican restaurant that can compare. something so simple, so fundamental to mexican cooking eludes them. it's the taste of home, comfort, warmth, that everything's gonna be ok. I feel sorry for people that have never experienced true rice and beans

>> No.17781660

Bump